Creamy Caesar Salad

There are times when I just want a nice salad for lunch or dinner.  No meat...just some greens and a good salad dressing.  This salad dressing is creamy and full of flavor.  The more it sits in the refrigerator the better it gets.
  
Make it a full meal by adding some chicken or steak.  A couple of years ago I went to a restaurant that had the caesar salad with fried calimari on top..that was a great salad. 

This creamy caesar dressing does not have raw eggs in the ingredients.  I really don't think that it needs it.  I have also made this dressing without the anchovies.  But the anchovies do give it a nice taste. The garlic and the lemon juice really come through. 

Ingredients

2 hearts of romaine lettuce

croutons-your favorite one

2 whole anchovy fillets

1 cup of mayonnaise

1/2 cup of grated parmesan cheese plus a little extra

2 garlic gloves minced

2 tbsp of lemon juice

1 tsp of worcestershire sauce

1 tsp of mustard-grey poupon

dash of salt

black pepper

For the dressing place the anchovies in a blender or food processor.  Add the garlic, lemon juice, worcestershire sauce and mustard.  Combine well, then add mayonnaise and 1/2 cup of parmesan cheese.  Add a dash of salt and pepper.

Pulse the processor or blend for a few seconds. Scrape the sides and make sure all of the ingredients are well combined. Refrigerate for at least an hour.

When ready, cut the heart of romaine lettuce and place in a bowl.  Drizzle the salad dressing over the lettuce and finish off with some croutons and some more parmesan cheese over the top.

Greek Salad

My husband got me hooked on Greek Salads.  This recipe can be eaten alone or with some grilled or baked chicken.  Hope you like it as much as I do.  Enjoy!!

Greek Salad Ingredients:

1 head Romaine Lettuce, Chopped

3 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half

1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks

1/2 whole Red Onion, Sliced Very Thin

30 whole Pitted Kalamata Olives, Cut In Half Lengthwise

6 ounces, weight Crumbled Feta Cheese

Fresh Parsley, Roughly Chopped

Dressing Ingredients:

1/4 cup Olive Oil

2 Tablespoons Red Wine Vinegar

1 teaspoon Sugar (more To Taste)

1 teaspoon of Dijon Mustard-Grey Poupon

1 clove Garlic, Minced

6 whole Kalamata Olives (extra), Chopped Fine

1/4 teaspoon Salt

Freshly Ground Black Pepper

1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, mustard, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Source: The Pioneer Woman